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Blueberries in Syrup
1 C. water
1/2 C. sugar
1/4 C. maple syrup
1/4 C. corn syrup
6 oz. frozen blueberries
1/4 C. toasted pecans
1 t. grated lemon rind
In a 2 qt. pan, combine the water, corn syrup, sugar and maple syrup. Cook until
sugar dissolves.
Stir in the blueberries, lemon rind and nuts. Simmer for 5 minutes or until the
berries begin to pop.
Serve warm. |
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Blueberry Pancakes
2 eggs, lightly beaten
2 1/2 C. buttermilk
4 T. butter, melted
1 t. vanilla
2 C. flour
2 t. sugar
1 T. baking powder
1 t. baking soda
1 t. salt
2 C. blueberries
Preheat griddle. Melt butter and set aside to cool. In a small bowl, mix eggs,
buttermilk, and vanilla.
In a large bowl, combine dry ingredients. Add egg mixture to dry ingredients.
Add melted butter and mix just until blended. Do not over mix.
Using a large spoon or ladle, pour batter onto buttered griddle. Immediately
sprinkle pancakes with blueberries. Flip once, when pancake begins to brown.
Serve hot with maple syrup.
Serves: 4 to 6.
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